Mixed summer bean salad with creamy caesar-ish dressing
Instructions:
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- Place the butter beans in a large saucepan and cover with cold water. Add 1⁄2 teaspoon kosher salt per cup of water. Bring to a boil, skim off the foam, reduce the heat, and simmer until just tender, about 25 minutes. Drain in a colander and rinse under cold running water until cool. Drain well, transfer into a large bowl, and toss with a little of the oil to keep the beans moist.
- Bring a large saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the wax beans and cook until tender, about 12 minutes. Use a slotted spoon or strainer to transfer into a colander and rinse under cold running water until cool. Drain well, pat dry, and add them to the bowl of butter beans, along with a little more oil to keep them moist.
- Stir in the shallot, walnuts, and parsley. Pour enough dressing over the mixture to moisten and stir gently to coat. Season with salt and pepper and let sit at room temperature for 15 minutes. Just before serving, stir well and check the seasoning. Serve at room temperature.
- What else works? You can use other snap beans, other shell beans, or field peas.